Ingredients
Scale
- 400g hazelnuts
- 150g butter, room temperature
- 1 cup icing sugar
- 3 eggs
- 250g dark chocolate melts
- 1/4 cup Kahlua
- 3 litres vanilla ice-cream
Instructions
- Preheat oven to 200°C
- Line the base of a springform round pan with baking paper
- Place nuts onto a baking tray and roast in oven for 10 minutes
- Cool nuts on baking tray, when cooled place into a tea towel and rub off skin (no need to rub them all off, just do what is easily removed), discard skins into bin or shake tea towel outside
- Roughly chop hazelnuts
- Place butter and sugar into an electric mixing bowl, mix until pale in colour
- Add eggs, continue to mix until all ingredients are combined
- Melt chocolate following packet directions (I melt on 50% in the microwave, 1 minute, stir, repeat until melted)
- Pour chocolate and kahlua into butter mixture, stir gently until combined
- Sprinkle half of the hazelnuts into springform pan
- Pour half the chocolate mixture over nuts
- Freeze for 30 minutes, remove icecream from fridge at 20 minutes to soften
- Spoon ice-cream over nuts, gently pressing into spring form pan
- Pour in remaining chocolate mixture
- Cover with plastic wrap and freeze for 1 hour
- Remove plastic wrap (keeping to reuse) press remaining hazelnuts into chocolate mix, cover with plastic wrap and freeze overnight
- To serve slice like a cake and serve immediately
Notes
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- Prep Time: 2 hours
